ats
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I hope everyone had a wonderful Christmas!
Well, I’m suppose to be on vacation but I wanted to stop and share a quick recipe.
My Cajun Bourbon Chicken is ready in less than 30 minutes and it’s beyond delicious.
After all the heavy food eaten over the holidays, this dish hits the spot!
It’s quick, easy, and tasty.
Oh, and really spicy!
Big Goo loves spicy food so I added extra Asian Sriracha sauce.
Cajun Bourbon Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
6 boneless skinless chicken breast, sliced into 2 inch chunks
1 tablespoon creole seasoning or Cajun seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons chili powder
1 teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sriracha
1 tablespoon chili garlic sauce
olive oil
1 1/2 cups cornstarch
For the Bourbon Sauce:
1/4 cup bourbon
1/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon chili powder
4 tablespoon honey
2 tablespoons fresh grated ginger or 2 teaspoons dry
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon of cornstarch mixed with equal amounts of water
green onions to garnish
hot rice to serve
Instructions
bwh
Well, I’m suppose to be on vacation but I wanted to stop and share a quick recipe.
My Cajun Bourbon Chicken is ready in less than 30 minutes and it’s beyond delicious.
After all the heavy food eaten over the holidays, this dish hits the spot!
It’s quick, easy, and tasty.
Oh, and really spicy!
Big Goo loves spicy food so I added extra Asian Sriracha sauce.
Cajun Bourbon Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
6 boneless skinless chicken breast, sliced into 2 inch chunks
1 tablespoon creole seasoning or Cajun seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons chili powder
1 teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sriracha
1 tablespoon chili garlic sauce
olive oil
1 1/2 cups cornstarch
For the Bourbon Sauce:
1/4 cup bourbon
1/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon chili powder
4 tablespoon honey
2 tablespoons fresh grated ginger or 2 teaspoons dry
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon of cornstarch mixed with equal amounts of water
green onions to garnish
hot rice to serve
Instructions
- Mix all chicken ingredients except cornstarch and olive oil.
- Marinate for about 1 hour or overnight if desired.
- Remove from fridge and let come to room temperature.
- Heat about 4 tablespoons of oil in a pan over medium heat.
- Toss chicken in cornstarch in batches, remove excess cornstarch, and fry for about 3 minutes per side.
- Place chicken on a napkin to drain, repeat until all chicken is fried.